Creamery Butter Making (1909)

Creamery Butter Making is a comprehensive guide to butter production, written by John Michels and originally published in 1909. The book covers all aspects of the process, from selecting and testing milk to churning and packaging the finished product. Michels provides detailed instructions on equipment and techniques for each stage of butter making, including cream separation, pasteurization, and flavoring. He also includes information on the chemistry of butter, factors affecting quality, and troubleshooting common problems. The book is aimed at dairy farmers and creamery operators, but is also useful for anyone interested in the history and science of butter production. With its clear and practical advice, Creamery Butter Making remains a valuable resource for modern-day artisanal butter makers and enthusiasts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.